Our food list :

France. Nouvelle-Aquitaine. Corrèze.

Potato cake with cream, pork and shallots.

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Pasta with cream and lemon.

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Spain.

specialty of potatoes cut into cubes about two centimeters in size, then fried in oil with garlic and served hot with aioli (Catalonia) or a spicy tomato sauce.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Arrabiata sauce : simmered tomato sauce with garlic, chili pepper, fresh parsley or basil, and sprinkled with grated Pecorino Romano.

Vegetable pieces (carrot, chayote, lemon, cabbage, green beans, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chili), then vinegarized.

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.